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Old 03-13-2009, 04:52 PM   #1
Pelikan
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Default Palisade Pale Ale (MO/Palisade SMaSH)

I've always been intrigued with the SMaSH concept, and now find myself with a surplus of both Maris Otter and Palisade.

Thus, I'm considering a MO/Palisade SMaSH. Wondering what those of you in the know think about this recipe (as I'm not at all familiar with SMaSH protocol).

Based upon 75% mash efficiency, and the use of 4oz 43ppg DME for the starter.

Palisade Pale Ale

Style: American Pale Ale
Size: 5.25 gallons
Mash Temp: 154*F
Color: ~5 SRM
Bitterness: ~35 IBU
OG: 1.056
FG: 1.013
ABV: 5.6%

10lb Maris Otter

1 oz Palisade 7.5% AA (60 min)
.75 oz Palisade " " (10 min)
1 oz Palisade " " (5 min)

Yeast: WLP001 California Ale

Quote:
Originally Posted by White Labs
This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.


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Last edited by Pelikan; 03-16-2009 at 06:39 AM.
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Old 03-13-2009, 04:57 PM   #2
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Also, one important tid-bit that I overlooked. Water. I've been using RO with the following "all around" mineral addition: 1 gram epsom salts, 2.5 grams gypsum, 2 grams calcium chloride, which yields -- Calcium 60 ppm, Sulfates 94 ppm, Magnesium 5 ppm, Chloride 51 ppm.

Too much, too light, just right? FYI I do use buffer 5.2, so am not so much concerned about mash pH.



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Old 03-13-2009, 05:15 PM   #3
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I just tried something similar with MO and Centennial. I'm planning on bottling next week so I don't have any results yet.

Basically it was 13 lbs of MO mashed at 152 for an OG of 1.074

1 oz Centennial at 60 min
1 oz Centennial at 20 min
1 oz Centennial at 5 min

Nottingham starter

Dry hop for 1 week in secondary with 1 oz Centennial before bottling.

I used grocery store bottled water for this.

Yours looks very similar with a lower OG due to the reduced grain bill.

Mine smells like Bells Two Hearted and I'm looking forward to trying it.

Let us know what you decide on and how it comes out.

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Old 03-13-2009, 06:02 PM   #4
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Tweaked the recipe just a bit. Bumped up the Maris Otter and tooled with the hop schedule a bit.

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Old 03-13-2009, 06:04 PM   #5
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Quote:
Originally Posted by Pelikan View Post
Tweaked the recipe just a bit. Bumped up the Maris Otter and tooled with the hop schedule a bit.
The planning is fully half the fun, is it not?
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Always on Draft: Total Eclipse Dry Stout, EdWort's Haus Pale Ale, Bell's 2-Hearted Ale, EdWort's Apfelwein

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Bottle Conditioning: Sparkling Mead, Ginger-Peach Mead

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Old 03-13-2009, 06:13 PM   #6
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Quote:
Originally Posted by cytokine View Post
The planning is fully half the fun, is it not?
Indeed it is.
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Old 03-14-2009, 01:29 PM   #7
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Hmm...guess I'll just roll with the recipe as posted? All things considered, it seems fairly solid.

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Old 03-14-2009, 01:35 PM   #8
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Never used palisade but the hop schedule looks just fine. Nice aroma/flavor without too much bittering.

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Old 03-14-2009, 01:49 PM   #9
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You say you have a surplus of Palisade Hops, so I'm guessing you've used and like them. The descriptions say they have the characteristics of Tett and Williamette. Sounds good, and I'd like to give them a try, but then I’ve read stuff like this:
Quote:
Personally, I didn't find them anything like Willamette. I made a Palisade single-hop pale ale, and it had kind of perfumey aroma and a very mild flavor to them. The bitterness, even though it was calculated at 40 IBUs, was very very smooth to the point where I felt that the beer was underbittered. I would like to try them again, but haven't been able to find whole Palisade since getting that grab bag.
What do you think of them?
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Old 03-14-2009, 02:02 PM   #10
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They're quite nice. I find the aroma unique, I guess something to the tune of centennial combined with nugget, insofar as it's got a predominantly floral component, followed in the back by an herbal/grassy note. Perhaps how you would imagine an Alpine meadow to smell, I suppose? The short and long of it is that if you like Centennial and other floral varieties, you'll probably like Palisade.

The bittering is smooth, but no more or less so when compared to Nugget, or another low coh. hop. I'd go out on a limb and say that the quote above is in reference to untested Palisades. That could mean anywhere from 5.5-10% AA, and who knows what the guy making the recipe used to come up with his IBU. He did say he'd be willing to try them again, so that has to count for something.

I've also read up quite a bit on these, especially pre-purchase. There was another homebrew forum that had a "strain of the week" thread on Palisade. The basic gist was that 75% of the people using Palisade liked them, and the remaining folks didn't, mostly for the reasons you highlighted above. The only response I can offer is that pretty much all Palisades on the market (that I'm aware of) are untested. As such, one should make a recipe that takes into account what it would turn out like if the hops ended up being on the high end (9-10%), and the low end (5.5%). From experience/taste, I've been using 7.5% AA, and they seem to come out true to form with that number.

EDIT: Here's the link to that hop of the week thread: Palisade

Of the 12 people who responded to the poll, 8 gave it a rating of average or better (three 3s, three 4s, two 5s), with four giving it unsatisfactory marks (two 2s, one 1). You'd probably get a spread about like that with pretty much any hop variety out there.

And of course, like all strains, Palisade is at its best when combined with others. I do, however, feel it can hold up on its own just fine, and indeed I'm banking on that fact with this SMaSH. Brew day will be a few weeks down the line, so I guess it's a "wait and see" proposition.



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Last edited by Pelikan; 03-14-2009 at 03:12 PM.
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